Waakye

Less suited for breakfast, for dinner.

Ghanaian rice and black-eyed peas cooked with dried sorghum leaves, which give the typical red-brown colour; 5 portions without accompaniments.

Menu portion560 min530.1 kcal per menu portion

Main course · 5 servings · Quantities for the whole recipe (5 servings).

Display quantities

Pick over and rinse the black-eyed peas and soak them in 1 l cold water for 8 hours. Discard the soaking water.
Put the peas in a pot with 1200 g water, the rinsed sorghum leaves and the baking soda. Bring to a boil and simmer with the lid ajar for 40 minutes until the peas are almost tender and the water is dark red-brown.
Add the rinsed rice, the remaining 400 g water and the salt, stir, cover and cook on low heat for 25 minutes until the rice absorbs the liquid.
Remove from the heat and rest for 10 minutes. Remove the sorghum leaves, fluff the waakye and divide into 5 portions.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains none of the 14 main allergens.

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.